🔥 INSANITY 🔥, is this the worlds hottest 🌶️🌶️🌶️ curry ? | Indian Restaurant Style

Insanity? Probably, but if you like your curries full of flavour yet spiced to the max then this is the curry for you. An initial sweet touch hides the hidden flames of hell 🔥. Scotch bonnet, naga, birds eye and finger chillies 🌶️ come together in a hot yet flavoursome dish

👉 If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh

🌶️ HEAT 🌶️

You can always remove the chilli seeds and white pith for a little less heat and remember to wash your hands well after handling these chillies


INGREDIENTS

-SPICE BLEND-
1 tablespoon of garlic paste (3 cloves)
1/2 tablespoon of ginger paste (1" fresh)
1/3 medium lemon (juice only)
1 tablespoon of vegetable oil
5 tablespoons of water
1 heaped teaspoon of Mr Naga (hot chilli pickle)
5 birds eye chilli
2 scotch bonnet chillies

-MAIN DISH-
2 tablespoons of vegetable oil
1 tablespoon of ghee (butter)
2" cassia bark (cinnamon stick)
1/2 tablespoon of yellow mustard seeds
1 medium brown/white onion (100g)
1 tablespoon of tomato paste (watered down with 3 tbsp water)
2 teaspoons of hot chilli powder
2 teaspoons of Kashmiri chilli powder
1 tablespoon of mix powder / curry powder
250ml of curry base
6-8 pieces of meat, vegetables, paneer or tofu
2 sliced green finger chillies
1/2 teaspoon of fenugreek leaves / kasoori methi
1 tablespoon of white vinegar
1 tablespoon of brown sugar

-DECORATION-
sprinkle of fresh/chopped coriander
sprinkle of chilli flakes


METHOD

1. start by blending the spice paste. Add the garlic paste, ginger paste, lemon juice, vegetable oil, water, mr naga, birds eye chillies and scotch bonnet chillies to a blender and blitz until smooth
2. heat the ghee and vegetable oil on a medium heat and add the cassia bark and mustard seeds. When the mustard seeds start to pop add in the onion and fry until soft and golden
3. add the tomato paste, stir through and allow to cook out for 30 seconds
4. stir in the blended spices and allow to fry for a couple of minutes to release the flavours and aromas
5. add the chilli, Kashmiri and spice mix powders and mix through well. Cook out for a few minutes
6. add in your choice of meat, stir through and coat to ensure it doesn't dry out
7.turn the heat up to medium high and add 1/2 of the base, stir through well and allow to reduce by half before adding the rest. Stir through and allow to reduce again
8. sprinkle over the green finger chillies, fenugreek/methi, vinegar and sugar and stir through well
9. cook until the sauce is the consistency you require and any meats used are cooked through. Serve sprinkled with some fresh coriander and chilli flakes

#currykidgiveaway #insanity #devilscurry #hotcurry #naga #scotchbonnet #chillies #indian #pepper #chilli #hot #curry #thecurrykid #curry #vindaloo #phall #giveaway

############################################
If you like this recipe, please like, comment and subscribe #
############################################

[ More dishes ]
All my videos:    / thecurrykid  
All my recipes: https://thecurrykid.co.uk/

[ Socials ]
Website: https://www.thecurrykid.co.uk
Instagram:   / the_curry_kid  
Twitter:   / thecurrykid  
Facebook:   / thecurrykiduk  

[ Shop my favourite products ]
You can see all the items I use on my Amazon page at https://www.amazon.co.uk/shop/thecurr...

Giveaway has now ended, well done to all those who won :)